Five-Spice Asian Stir Fry

Sometimes I go a little bit crazy at the farmer's markets on Saturdays...

Every week I'm inundated with an enormous amount of fruit and vegetables which even I can't finish.

This is my 'throw every vegetable from the fridge into a pan' recipe. For this reason, feel free to sub-in any veggies that you have on hand, as most will work in this dish.

This is my favourite version of a recipe that I have iterated at least a thousand times.

Asian stir-fries were a staple of mine growing up. Being gluten intolerant, any rice-based dish was perfect for my mum and I to cook.

This stir fry is an inspired childhood favourite that has been a little bit altered by what I have learned throughout adulthood.

Where I might have originally used normal supermarket mushrooms (field or portobello here in Australia), I have used the less common (but incredible) Japanese shiitake. This recipe is also vegan, replacing the meat with five-spice, crispy tofu. Most of my meat eating friends have said that this combination of chewy shiitakes and crispy tofu more than makes up for this meal being vegan. Now that means a lot coming from carnivores!

This meal - like all of my recipes - is vegan, gluten-free and incredibly healthy. Realistically, this is a huge veggie fry up, with a twist of 5-spice and a combination of my favourite Asian sauces!

Serve this on rice, your favourite type of noodles (I used rice noodles) or even pasta if you are feeling rebellious.

You will need:

1/2 cup dried shiitake mushrooms

1 packet your favourite rice noodles (thick or thin will work)

500g block medium or firm tofu, excess water dried using paper towels and cubed to 2cm

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